Fishcakes with minty peas and spinach
- March 2017
- Serves 4
- Hands-on time 30 min, oven time 10-15 min
We made this British classic healthier by swapping traditional floury white potatoes for sweet potatoes. On the table and ready to eat in 45 minutes these fishcakes make for an easy midweek dinner.
- 19.8g (3.6g saturated)
- 67g (13.3g sugars)
- 700g sweet potatoes, peeled and chopped
- 500g sustainable skinless cod/haddock/pollock fillets
- Vegetable oil for frying/drizzling
- 2 tbsp capers, drained, chopped
- Grated zest and juice 2 lemons
- 6 medium free-range eggs
- 125g fresh breadcrumbs
- 250g frozen peas
- 200g spinach
- Bunch fresh mint, chopped
- Heat the oven to 190°C/170°C fan/ gas 5. Boil the sweet potatoes in a large pan for 15-20 minutes until soft. Drain and put in a large bowl.
- Meanwhile, put the fish in a baking tray, drizzle with oil, season and bake for 10-15 minutes until cooked. Pat dry with kitchen paper.
- Flake the fish into the bowl with the sweet potatoes, then mix in the capers, the zest of 1 lemon and the juice of half. Season. Shape the mixture into 8 equal patties.
- Beat 2 of the eggs in a shallow bowl. Put the breadcrumbs in a separate bowl. Dip each fishcake in the egg, then the breadcrumbs. Heat a glug of oil in a large frying pan, then fry the fishcakes in 2 batches for 5 minutes on each side until crisp. Set aside; keep warm.
- Wipe the pan, then heat a little more oil. Fry the remaining eggs to your liking. Meanwhile, cook the peas in a pan with a splash of water for 1-2 minutes. Stir in the spinach to wilt, then add the rest of the lemon zest and juice, and the mint. Serve the fishcakes on top of the veg, with the fried eggs.
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